Where Chile meets Barbecue!

Buffalo Ribs!

This big game is this weekend and the most important story of the game is not Ray Lewis’s use of deer antler or if Beyonce is going to lip sync the half time show, no it’s the impending chicken wing shortage that is facing America. Considering 1.2 Billion chicken wings will be consume this weekend this issue could be the poultry equivalent of the fiscal cliff! But there is no need to panic, I’ve come up with a tasty solution, the Buffalo Rib!

The Buffalo Ribs with Sauce

The Buffalo Rib is the perfect, if not superior, substitute for the chicken wing. First, it’s a white meat that is actually more flavorful than chicken. Second, like the chicken wing it has a bone that makes it easy to eat. Finally, it’s smoked! Frying maybe delicious but you cannot get the smokey flavor from skillet full of grease. So this weekend cook yourself a couple of racks of Buffalo Ribs, and top them off with with my wife Cheryl’s Blue Cheese dressing and I guarantee you will forget all about the chicken wing crisis.

Sauce of Butter and Hot Sauce, Deeelicous!!

Buffalo Rib Sauce

1 Cup of Butter

1 Cup of Louisiana Hot Sauce

3-??? Dashes of Jolokia Hot Sauce

In a saucepan add the butter and hot sauce and heat until butter is melted, add a few dashes of Jolokia Hot Sauce to taste. Use ½ of the sauce to baste the ribs and the other ½ to serve later with the ribs.

Basting the Ribs with Buffalo Sauce

Buffalo Ribs

2 Racks of Baby Back Ribs

AlbuKirky Seasonings SPG

Cayenne Pepper

Olive Oil

Start by removing the membrane from the back of the ribs. Coat the ribs with a light coating of olive oil then season the top of the ribs with AlbuKirky Seasonings SPG and a light sprinklings of cayenne pepper. If you want a hotter rib use more cayenne.

Fire up your grill or smoker and set it up for indirect cooking. Cook the ribs bone side down for 3 – 3 ½ hours at 250º – 275º. Every 20-30 minute baste the ribs with the Buffalo Rib Sauce. The ribs are done when the internal temperate is 185º. Be sure you are temping the rib in the thickest part and between the bones.

One the ribs a done allow them to rest for about 10 minutes before cutting. Serve the ribs with good drizzling of the Buffalo Rib Sauce and Cheryl’s Blue Cheese Dressing.

More Buffalo Ribs

Cheryl’s Blue Cheese Dressing Recipe

Note: The garlic powder, onion powder, Worcestershire, and Tabasco measurements are not exact. Prepare it to your tastes adding more as you prefer.

Buffalo Ribs with Blue Cheese Dressing

8 ozs crumbled blue cheese

1 Cup mayonnaise

1 Cup sour cream

1 1/4 Cups buttermilk

2 Tablespoons white wine vinegar

1/4 Teaspoon garlic powder

1/8 Teaspoon onion powder

Dash or 2 of Worcestershire sauce

3 or 4 dashes of Tabasco sauce

salt and pepper to taste

In a medium bowl, stir together blue cheese crumbles, mayonnaise, sour cream, and buttermilk until well blended. Using the back of the spoon, mash some of the crumbles to disperse the blue cheese flavor throughout the dressing. Stir in vinegar, garlic powder, onion powder, Worcestershire sauce, and Tabasco sauce. Add salt and pepper to taste. It’s even better the next day.